Lemon Gems

I like these cookies not just because it tastes good, but because the sprinkles around the edge give a more festive look to your cookie tray.This is another cookie you can make early since they freeze well. They are slightly dry cookie that goes well with a cup of coffee or cocoa.

LEMON GEMS

1 cup butter, softened
2/3 cup confectioners sugar
1 TBS. plus 1 tsp. grated lemon peel
1-1/3 cup all-purpose flour
3/4 cup cornstarch
1/3 cup colored nonpareils

In a small mixing bowl. cream butter and confectioners sugar until light and fluffy. Beat in lemon peel. Combine flour and cronstarch, then gradually add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until easy to handle. Shape into a 1-3/4" roll, roll in non-pareils. Wrap in plastic wrap and refrigerate 2 -3hours until firm. Unwrap and cut in 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 F for 9-11 minutes or until edges are set and lightly browned. Cool for one minute before removing to wire racks to cool completely.

LEMON ICING (optional)
1-1/3 cup confectioners sugar
2 TBS. plus 2 tsp. lemon juice
2/3 tsp. grated lemon peel.
In a small bowl, combine icing ingredients. Spread over cookies.

Yield: 36 cookies